Chef Lewandowski has traveled extensively to over 30 countries and showcases these experiences in Harlan's menu, combining robust American style with flavors from all over the world.

1994. Graduated from the Culinary Institute of America
1995. Sous Chef at Manhattan’s Abby restaurant, Gotham Bar & Grill and Fantino in the Ritz Carlton
1999. Executive Sous Chef for the Peabody Orlando
2000. Joined Tribeca Grill in New York City
2003. Promoted to Executive Chef, Tribeca Grill
2005. Named Corporate Chef, Myriad Restaurant Group
2011. Began conceptualizing his own restaurant

Harlan’s philosophy is to use the best local ingredients from the Northeast. The restaurant has a sustainable and market driven menu prepared with classical techniques. Some menu items will be available year round, while others will change seasonally to reflect the restaurant’s commitment to utilizing fresh local ingredients.

Some notable items on the menu include a domestic and international cheese and charcuterie selection, as well as dishes highlighted with a variety of fresh mozzarella that is prepared daily at the Chef’s action station. Patrons are encouraged to sit at the counter facing into the open kitchen to observe food preparation and cooking demonstrations.